Name: Nojas Bone-In Cheshire Pork Chop Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 14 oz Bone-in Cheshire pork chop; 1 cup Apple, diced; 1 cup Fennel bulb, diced; 2 tbs Fresh thyme, chopped; 1 tbs Fresh rosemary, chopped; 1 cup Smoked gouda, shredded; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 2 cups Chef's vegetables (e.g., carrots, zucchini, bell peppers); 1 lb Fingerling potatoes, halved

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14 oz pork chop stuffed with apples, fennel, fresh herbs, and smoked gouda, served with Chef’s vegetables and fingerling potatoes.

In a mixing bowl, combine diced apples, fennel, fresh thyme, fresh rosemary, and shredded smoked gouda. Mix well and set aside.

Prepare the Stuffing

Preheat your oven to 375°F (190°C). Make a deep pocket in the pork chop and stuff it with the apple-fennel mixture. Secure the opening with toothpicks.

Stuff the Pork Chop

Rub the outside of the pork chop with olive oil, salt, and black pepper. Heat a skillet over medium-high heat and sear the pork chop for 3-4 minutes on each side until golden brown.

Season and Sear

Transfer the seared pork chop to a baking dish and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).

Roast

While the pork chop is roasting, boil the fingerling potatoes in salted water for 10-12 minutes until tender. Drain and toss with olive oil, salt, and pepper.

Prepare the Vegetables and Potatoes

In a separate skillet, sauté the Chef's vegetables in olive oil over medium heat for about 5-7 minutes until tender. Season with salt and pepper.

Sauté the Vegetables

Once the pork chop is cooked, let it rest for a few minutes before slicing. Serve the stuffed pork chop alongside the sautéed vegetables and fingerling potatoes.

Serve

Bone-in Cheshire pork chop

Apple, diced

Fennel bulb, diced

Fresh thyme, chopped

Fresh rosemary, chopped

Smoked gouda, shredded

Olive oil

Salt

Black pepper

Chef's vegetables (e.g., carrots, zucchini, bell peppers)

Fingerling potatoes, halved

Bone-In Cheshire Pork Chop

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Make Bone-In Cheshire Pork Chop Recipe in just 1h . 14 oz pork chop stuffed with apples, fennel, fresh herbs, and smoked gouda, served with Chef’s vegetables and fingerling potatoes.

Bone-in Cheshire Pork Chop Recipe

Ingredients

Pork Chop

Vegetables and Potatoes

Method

Preparation of Stuffing

Prepare the Stuffing

Cooking the Pork Chop

Stuff the Pork Chop

Season and Sear

Roast

Cooking Vegetables and Potatoes

Prepare the Vegetables and Potatoes

Sauté the Vegetables

Plating

Serve

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